Lentil Soup with Parsley Root and Carrots

  • 1 lb Dried lentils, -washed and drained
  • 1/4   c Lard, bacon drippings, -or oil
  • 2 md Onions or leeks, chopped
  • 1 parsley root or parnsip, chopped
  • 2 md Carrots, sliced
  • 1 c Sliced fennel or celery
  • 8 c   Water
  • 1 t Salt to or to taste
  • Several whole black pepper-corns
  • 2 Whole cloves
  • 2 Bay leaves
  • 1 lg Potato, peeled and grated
  • 2 lg Links (or 4 small) smoked -sausage, skin pricked-with fork
  • 2 tb Good vinegar


In a large pot, heat fat and add carrots, root vegetable and onions. Saute until onions are golden. Add lentils, water, celery, and seasonings. Grate the potato into the mixture and add sausage. Simmer covered 1 hour until lentils and vegetables are tender. Remove bay leaves. Add vinegar just before serving and adjust salt. Serve with a crusty bread and salad. Serves 4-6

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